Sentences with phrase «use butternut squash puree»

I found that 1 tablespoon is enough when I use my butternut squash puree, as it's naturally sweeter.

You can use butternut squash puree.

I wonder if I could use Butternut Squash puree instead of pumpkin?

I used butternut squash puree, but pumpkin, acorn, kabocha, or any thick winter squash puree will work.

Besides dessert recipes, I have also used the butternut squash puree for my soups.

I used butternut squash puree because in a country that doesn't celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I've tried)-- so needless to say I have been roasting a lot of gourds lately.

I used some butternut squash puree in a spice cake once and it was so good.

Not exact matches

I made it with what I had on hand: tomato paste (had an already opened can that needed to be used up), two cans of black beans, a roasted and pureed butternut squash and no «finishing» vinegar... The addition of the Sherry to the soup is phenomenal!

Do you think I could use butternut squash for the puree instead of the pumpkin?

To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.

An Abra Pappa original that uses less, but higher quality cheese and a butternut squash puree for a kid - approved mac!

I made a couple of substitutions though; I used pureed butternut squash in place of pumpkin and almond butter instead of tahini.

** Alternately you could use leftover roasted / mashed squash or frozen pureed butternut squash.

I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted butternut squash puree, replacing some of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in place of evaporated milk).

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.

Alternately, you can use canned pumpkin or butternut squash puree.

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

I chose to use a butternut squash for this recipe, as it has a slightly sweeter flavour than the other pumpkins that were available, and when pureed it gives a nice smooth texture.

Pumpkin could be swapped for butternut squash puree, I have used both in the past, and each brings good results.

I used pureed butternut squash instead of pumpkin because we had some leftover.

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

For any recipe that calls for a butternut squash that's between roughly 2 to 3 pounds, I'll use about 2 cups of butternut squash puree.

* May use frozen butternut squash puree, reheated, or roast 2 lbs pre-cut butternut squash and then puree instead of buying a whole squash.

Serve alone as a finger food — or with a yummy butternut squash or pumpkin puree to use as a dip!

Try using butternut squash in cheesy pasta bakes or pureed pumpkin or sweet potato in cakes and breads.

I made a shepherd's pie last night using pureed roasted butternut squash for the topping.

** Alternately you could use leftover roasted / mashed squash or frozen pureed butternut squash.

Instead of throwing in chunks of pumpkin or butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.

Alternately, you can use canned pumpkin or butternut squash puree.

For the base of these muffins I used roasted and pureed butternut squash.

There is no canned pumpkin puree available in Ireland so I do my own (in all honesty I use butternut squash as it is more available, cheaper and downright tastes better).

You can use cooked fresh pumpkin puree (here's a how - to if you need it), or canned if you have some... and if you have butternut on hand instead, it makes for a perfectly fine squash swap.